Mexican Elote Street Corn Kale Salad with Spicy Yogurt Lime Dressing
You will love this Mexican kale and elote street corn salad with spicy yogurt lime dressing. It's a great Mexican inspired salad and one to test out if you want to sample something unusual.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, corn
Servings: 2
- 4 Ears corn shucked
- 1/2 Cup Greek yogurt
- 1 Clove garlic minced
- 1 Tsp. chilli powder
- 1 fresh lime zest and juice to be used separately
- 1 Tbsp. water or more as needed
- 6 Cups baby kale
- 1 Tsp. salt
- 1/3 Cup queso fresco crumbled
- 1/2 Cup cilantro leaves
- 1 avocado thinly sliced
- 1/2 red onion pickled
Preheat grill to medium high heat. Wrap each ear of corn in foil and place directly on the grill grates.
Grill, rotating every 8 to10 minutes, until corn begins to char (about 30 minutes). When corn is cool enough to handle, carefully cut the kernels from the cobs.
Meanwhile, in a small bowl, stir together Greek yogurt, garlic, chili powder, lime zest and ½ of the lime juice. Add water, a tablespoon at a time, until the consistency is right.
In a large bowl combine kale, salt and remaining lime juice. Gently massage the kale for 15 seconds to soften.
To assemble the salad, toss together massaged kale, corn, dressing, queso fresco, and cilantro.
Serve immediately with sliced avocado and pickled red onion.
Calories: 373kcal | Carbohydrates: 33g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 1253mg | Potassium: 1691mg | Fiber: 8g | Sugar: 4g | Vitamin A: 21399IU | Vitamin C: 255mg | Calcium: 504mg | Iron: 4mg
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